Quick Bites 

Quick bites with Steve Edwards, Restaurant Director/Sommelier, Araxi

"When you find the perfect match between food and wine both are enhanced in a way that is hard to describe and unique to each - individual."
  • "When you find the perfect match between food and wine both are enhanced
    in a way that is hard to describe and unique to each individual."

Quick bites with:

Steve Edwards, Restaurant Director/Sommelier, Araxi

PQ: What’s your food/wine philosophy?

SE: I am enthralled by gastronomy. I find that the magic of food and wine is incredible. When you find the perfect match between food and wine both are enhanced in a way that is hard to describe and unique to each individual.

PQ: Weirdest thing you’ve eaten?

SE: I think that’s subject to opinion. In my opinion if someone is bold enough to put it on a menu then I’ll definitely give it a try: beaver, tripe, ox tail, buffalo tongue.

PQ: Most memorable meal you’ve ever eaten?

SE: We were at a restaurant, Alan Wong’s in Honolulu. We had a five-course tasting menu. The food and service was spot on!

PQ: Exact moment you decided to become involved in the food and beverage industry?

SE: I fell into the food and beverage industry. I came out to B.C. to snowboard because I was sponsored. I started part-time work as a server and got interested in wine.

PQ: Most memorable meal you have ever served?

SE: This year’s Cornucopia Big Guns Dinner. It was my first big event in Whistler.

PQ: Most interesting environment you’ve ever worked in?

SE: I did a really cool event at the The Art Gallery in Vancouver. They had music to match the wine for bankers.

PQ: What’s your solution for a last minute meal?

SE: The Grocery Store. We go and pick out some meat that is easy to cook and make a simple meal with vegetables.

PQ: Do you have a Pemberton Valley seasonal meal using local produce?

SE: The Feast of Fields: Araxi’s partakes in the summer time celebration in Pemberton.

PQ: How would you describe what it is to be a sommelier?

SE: My goal is to bring the best experience to the guests at the table.

PQ: Where would you go to eat, if you could go anywhere in the world?

SE: El Bulli in Spain.

PQ: Who has been the most influential person on your cooking/career?

SE: My girlfriend Tracy. She has always supported me.

PQ: What would you advise anyone wanting to get into this industry?

SE: I would say that you’ve got to have a passion for it. Food, wine, service, ambiance. An eye for detail.

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